1. Wash greens thoroughly, making sure all dirt and grit have been removed. 2. In a large saucepan, place collards in hot water for 3 minutes, remove and drain. 3. In a large skillet, melt butter, then add onions and crushed red pepper flakes, saute. 4. Once onions are tender, add collard greens and chicken stock to the pan. 5. Cook on high heat, stirring occasionally for 5 to 7 minutes. Test a piece of the greens -- if you want yours more tender, cook longer, adding more stock or water to keep them from burning. Season with salt and pepper to taste. ---------------------------------------------------------------------------
Nutrition
Ingredients
